Ingredients
- Feta Cheese
- Cherry Tomatoes
- Garlic
- Olive Oil
- Italian Seasoning
- Pasta
- Parmesan
- Thawed Shrimp
- Mike's Lemmon Pepper
- Mike's Garlic Butter
Directions
- Ignite the Grill Get ready to fire up the Traeger or Pellet grill of your choice Toss some pellets in, crank that temperature dial to a toasty 400℉.
- Gather your ingredients and arrange them in the cast iron skillet like a boss. The feta cheese takes center stage while the tomatoes and garlic cloves lay around it. Picture-perfect
- Oil the dish olive oil, making sure your not stingy with it! Then, shower them with Italian seasoning, Mike's Garlic Butter Rub, and Mike's Lemon Pepper Seasoning.
- Place the skillet onto the grill and let the cheese and tomatoes smoke for a solid 45 minutes.
- Grab a smaller skillet and toss in your shrimp. Olive oil and coat them with the same fabulous seasonings from before. Let them marinate for 20 minutes!
- Add a generous dollop of butter and some minced garlic to the skillet. Then, place it on the grill and let the seafood cook for 20 minutes. They'll be strutting their stuff, and you'll be salivating.
- Don't forget about the pasta. Get a pot of water boiling and place let your noodles boil. Save some pasta water for that extra oomph in your dish.
- Mash the cheese and tomatoes together! Throw in some fresh basil to up the flavor game.
- Pour this tantalizing sauce over your cooked pasta and gently fold in the perfectly grilled shrimp. Finally, sprinkle a little fresh parmesan and a dash of Mike's Garlic Butter on top!
Mike's Pineapple Jerk glaze/ Sauce will spice up any meal, today we are going to make a Jerk Chicken Bowl. The sweet and spicy flavors will complement the smokiness of the grill, resulting in a delicious and tantalizing dish.
Ingredients:
- 2-3 Cups of Sliced Pineapples
- Rice
- 1 Sliced Red Peppers
- 1 Can of Red Beans
- Chicken Tenders
- Mike's Lemmon Pepper
- Mike's Pineapple Jerk Glaze
Directions:
- Start off by seasoning the chicken with a 1-2 Tbsp of Mike's Lemmon pepper, then place your chicken on the grill. Once the chicken starts to brown glaze with Mike's Pineapple Jerk Seasoning.
- Cook Rice & Beans, drain beans and mix with rice.
- Sauté Red Peppers and toss the pineapple slices on the grill for 30 seconds each side.
- Once the veggies are done, start with your rice & bean mixtures and build your bowl.
Drizzle with Mikes Pineapple Jerk Glaze for extra flavor.
Prepare to savor the amazing flavors of our delectable Chicken and Bell Pepper dish, a culinary delight that is both quick and easy to prepare. This versatile recipe can be enjoyed as a standalone dish or served over a bed of rice, allowing you to customize your dining experience. Elevate your mealtime with this mouthwatering creation that is sure to become a favorite in your home.
Ingredients
- 2-4 Chicken Breasts
- 1-2 Bell Peppers
- 2 Tbsp Mike's Garlic Butter
- 3 Tbsp Mike's All Purpose Seasoning Blend
- 2-3 Oz Canola Oil
Direct-ions
- Chop Chicken & Bell Peppers into bite size squares.
- Heat up Canola Oil in medium Saucepan to medium heat.
- Add Chicken and Seasonings, Once chicken is half way done add Peppers to pan.
- Once chicken is browned, Serve over rice for a finished meal!
Prepare to indulge in the delightful flavors of our Pineapple Mango Salmon, a true culinary masterpiece that will delight both you and your loved ones. Experience the simplicity and speed of this delectable recipe, ensuring it becomes a beloved staple in your household. This recipe works well with Mike's Peach Sensation Sauce or your favorite Pepper Jam.
Ingredients:
- 2 Tbsp QueenE's Pineapple Mango Pepper Jam or Mike's Peach Sensation Sauce
- 1 Tbsp Mike's All-Purpose Seasoning
- 2 6oz Salmon Fillets
Directions:
- Preheat oven to 400"
- Mix Mike's Seasoning with Jam/Sauce, Mixture should become spreadable. Spread mixture onto salmon.
- Place salmon onto non-stick dish or stone bakeware.
- Cover and allow fish to marinate for at least 30 minutes to a hour.
- Bake for 15 Minutes.
- Serve and Enjoy!!
